Short Ribs with Red Wine Sauce and Potato Puree
Royal Prestige ® Benefit Blend directly in pots, skillets and mixing bowls.
Yield
Time
4 servings
45 minutes
Ingredients 4 short ribs, ½ lb each 1 tbsp oil 1½ tbsp butter 4 oz bacon, chopped
Instructions
1
Season the ribs with salt and pepper and set aside.
2 In a mixing bowl, add all the potato puree ingredients. Add salt and pepper and blend with the Royal Prestige ® Power Blender Go Plus until the texture is even. Set aside. 3 In the Royal Prestige ® NOVEL™ 10.5" Skillet, heat the oil and butter over medium heat for a few minutes. 4 Sear the meat on all sides and set aside. 5 Add the bacon, carrots, celery and onions. Cook for a couple minutes. 6 Add the flour and cook for 1 more minute. 7 Add the remaining ingredients and the ribs. 8 Cover with the Redi-Temp™ Valve closed and cook for 20 to 25 minutes. 9 Serve.
2 carrots, cut into rounds 2 celery stalks, chopped 10 Cambray onions, without stalks 2 tbsp flour
1½ cups red wine ¾ cup beef broth 2 sprigs fresh thyme
2 sprigs fresh rosemary Salt and pepper to taste FOR THE POTATOES: 3 cooked potatoes, skinned and cut into fourths ½ cup milk ¼ tsp garlic powder ¾ cup sour cream 2 tbsp butter at room temperature ½ tsp ground nutmeg Salt and pepper to taste
Featured Royal Prestige ® Cookware: Royal Prestige ® Power Blender Go Plus
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ROYAL PRESTIGE ® MAGAZINE | UNITED STATES AUTUMN 2025
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